Blackberry Unleavened Cake

My parents have left and Rob has gone to Ottawa to take the van back so I’m hanging with the girls for Easter. Why not bake something???

It’s not that I haven’t baked in a while (a couple dozen Easter cookies for friends) but I felt the need to bake and share this super easy and unbelievably tasty cake.

TO BAKE: It’s what I do when I’m bored, tired, bored (LOL).

The recipe was given to me by a dear friend and as you see by the original below it has pears not blackberries. I didn’t have any so I used what was in the fridge, so feel free to add your own twist!

Ingredients

• 2 eggs


• 1/4 cup milk


• 1 cup granulated sugar


• Pinch salt


• 1 1/2 cups all-purpose flour


• 2 pounds ripe but firm pears (about 6 Abate or Bosc)


• 9-inch round cake pan (I use a spring-form so I can take the sides off)


• Butter for greasing the pan plus to dot on top)


• 1/2 cup dry unflavoured bread crumbs


• 12 whole cloves (optional)

Method

1. Preheat oven to 375 degrees F. Butter the cake pan generously and sprinkle evenly, including sides, with bread crumbs.


2. Beat the eggs and milk. Add sugar and salt and continue to beat until well blended. Add flour and mix thoroughly to produce a compact cake batter.


3. Peel the pears, cut in half lengthwise and remove cores. Slice thinly lengthwise and then across into 1-inch slices (this is the longest part because they are slippery). Add them to the batter and mix in evenly.


4. Put the batter in the pan and level off. Make little hollows with a fingertip and put in a little knob of butter.


5. Stick the cloves in the top at regular intervals.


6. Bake for about 50 minutes in the top third of the oven until top is golden.


7. Remove from pan while still lukewarm. It is best lukewarm or at room temperature.

Voilà!

Again, I’d like to repeat how easy this is and how quick and delicious. Of all the fruit I’ve added, my favourite so far is the blackberry!

Thanks for looking!